WO2004081022A2 - Compositions de grains contenant des isomalto-oligosaccharides biotiques et leurs procédés de production et d'utilisation - Google Patents

Compositions de grains contenant des isomalto-oligosaccharides biotiques et leurs procédés de production et d'utilisation Download PDF

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WO2004081022A2
WO2004081022A2 PCT/US2004/007781 US2004007781W WO2004081022A2 WO 2004081022 A2 WO2004081022 A2 WO 2004081022A2 US 2004007781 W US2004007781 W US 2004007781W WO 2004081022 A2 WO2004081022 A2 WO 2004081022A2
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enzyme
grain
starch
maltose
isomalto
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PCT/US2004/007781
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English (en)
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WO2004081022A3 (fr
Inventor
Feng Li
Julius Vadakoot
Gang Duan
Jayarama K. Shetty
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Genencor International Inc.
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Priority to NZ541813A priority Critical patent/NZ541813A/en
Priority to EP04719324.8A priority patent/EP1601699B1/fr
Priority to CA2518404A priority patent/CA2518404C/fr
Priority to MXPA05009353A priority patent/MXPA05009353A/es
Priority to AU2004220052A priority patent/AU2004220052B2/en
Priority to KR1020057016914A priority patent/KR101106509B1/ko
Priority to JP2006507172A priority patent/JP4728950B2/ja
Publication of WO2004081022A2 publication Critical patent/WO2004081022A2/fr
Publication of WO2004081022A3 publication Critical patent/WO2004081022A3/fr

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    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
    • A61P1/02—Stomatological preparations, e.g. drugs for caries, aphtae, periodontitis
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
    • C07H3/00—Compounds containing only hydrogen atoms and saccharide radicals having only carbon, hydrogen, and oxygen atoms
    • C07H3/06—Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/18—Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/22—Preparation of compounds containing saccharide radicals produced by the action of a beta-amylase, e.g. maltose
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/07—Bacillus
    • C12R2001/10—Bacillus licheniformis

Definitions

  • the present invention describes grain compositions containing isomalto- oligosaccharides and methods for making the same.
  • the method includes the derivation of the isomalto-oligosaccharides from the starch contained within the 0 grain.
  • Isomalto-oligosaccharides are mixed linkage oligosaccharides, having s mixtures of 1 ,4 alpha and/or 1 ,6 alpha glucosidic linkages. They are also known as anomalously linked oligosaccharides ("ALOs"). Isomalto-oligosaccharides contain a substantial amount of branched oligo-saccharides such as isomaltose, panose, isomaltotriose, isomaltotetraose, isopanose and higher branched oligosaccharides. 0
  • IMO products are sold in powder or liquid form, depending on the intended application.
  • the potential applications are situated in the food area.
  • Examples of IMO products are: seasonings (mayonnaise, vinegar, soup base etc.), confectionery (candy, 5 chewing gum, chocolate, ice cream, sherbet, syrup), processed foods of fruits and vegetables (jam, marmalade, fruit sauces, pickles), meat or fish foods (ham, sausage, etc.), bakery products (bread, cake, cookie, pastry), precooked foods (salad, boiled beans, etc.), canned and bottled foods, convenience foods (instant coffee, instant cake base, etc.), and beverages, both alcoholic (liquor, seju, wine, o sake, beer [International Publication No.
  • Non-food application areas are cosmetics and medicine (cigarette, lipstick, toothpaste, internal medicine, etc.).
  • Isomalto-oligosaccharides belong to a group of oligosaccharides classified as functional-health food oligosaccharides ("FHFO").
  • Exemplary IMO's include fructo-oligosaccharides, galacto-oligosaccharides, xylo-oligosaccharides and gentio-oligosaccharides.
  • IMO's have been linked to the increase of the general well being of humans and animals when taken orally on a regular daily basis and are classified as "prebiotics".
  • Prebiotics are defined as non-digestible substances (e.g., dietary fiber) that exert some biological effect on humans by selective stimulation of growth or bioactivity of beneficial microorganisms either present or therapeutically introduced to the intestine.
  • the "prebiotic" action of the oligosaccharides is to increase the numbers of bifidobacteria and lactobacilli ("prebiotic") in the large intestine and to reduce the concentration of putrifactive bacteria.
  • Bifidobacteria are associated with some health promoting properties like the inhibition of the growth of pathogens, either by acid formation or by anti-microbial activity.
  • the isomalto-oligosaccharides are synthesized by an enzyme catalyzed transglucosylation reaction using a D-glucosyltransferase (E.G. 2.4.1.24, transglucosidase, alpha-glucosidase). This enzyme catalyzes both hydrolytic and transfer reactions on incubation with alpha-D-gluco-oligosaccharides. The s transfer occurs most frequently to 6-OH (hydroxyl group 6 of the glucose molecule), producing isomaltose from D-glucose, or panose from maltose.
  • D-glucosyltransferase E.G. 2.4.1.24, transglucosidase, alpha-glucosidase
  • the enzyme can also transfer to the 2-OH or 3-OH of D-glucose to form kojibiose or nigerose, or back to 4-OH to reform maltose.
  • the malto-oligosaccharides are converted into isomalto- o oligosaccharides resulting in a class of oligosaccharides containing a higher proportion of glucose moieties linked to a primary hydroxyl group of a glucose molecule from the non-reducing end, e.g., by alpha-D-1 ,6 glucosidic linkages.
  • the transglucosidase from A isomalto- o oligosaccharides resulting in a class of oligosaccharides containing a higher proportion of glucose moieties linked to a primary hydroxyl group of a glucose molecule from the non-reducing end, e.g., by alpha-D-1 ,6 glucosidic linkages.
  • niqer acts only on oligosaccharides with a low degree polymerization (DP) (McCleary B. V., Gibson T. S., Carbohydrate s Research 185(1989)147-162; Benson C. P., Kelly C.T., Fogarty W. M., J. Chem. Tech. Biotechnol., 32(1982)790-798; Pazur J. H., Tominaga Y., DeBrosse C. W., Jaekman L. M., Carbohydrate Research, 61(1978) 279-290).
  • Degree of polymerization refers to the number of dextrose units.
  • a di- glucosyl molecule for example maltose
  • These sugars are o receiving increased attention as food additives because they help prevent dental caries (Oshima, et.al 1988.
  • Microbial Immunol. 32,1093-1105 and improve human intestinal microflora acting as a growth factor (prebiotic) for bifidobacteria (Komoto,et.al 1988; Effect of Isomalto-oligosaccharides on human fecal flora 5 .Bifidobacteria Micro flora 7,61-69).
  • Isomalto-oligosaccharides can be obtained in different ways. For example glucose syrups at high dry solids concentration i.e. 60-80% are treated with glucoamylase resulting in the formation of isomalto-oligosaccharides mainly 0 DP2. The high solids levels are present to force the reaction to reverse from the normal direction in favor of hydrolysis.
  • Grains, including wheat, barley, etc., are excellent raw materials in the commercial production of many value added functional food ingredients such as wheat flour, starch, starch hydrolysates (glucose, fructose, high maltose syrup, etc.) and wheat gluten.
  • Syrup containing a high level of maltose is also used in many microbial fermentations as a carbon source in the production of antibiotics, pharmaceuticals, vaccines, biochemical, such as alcohol (both potable and fuel), amino acids, organic acids, etc and recently in the production of functional health -food oligosaccarides called isomalto-oligosaccharides.
  • starch hydrolysate such as maltose syrups
  • the insoluble granular starch is generally separated from other cellular components of wheat prior to the hydrolysis by starch liquefying and maltogenic alpha amylases enzymes.
  • Maltose is a disaccharide consisting of two glucosyl residues linked by ⁇ 1-4 D-glucosidic linkage and is the smallest in the family of malto-oligosaccharides. It is produced on a large scale as syrup, powder and crystals in several grades of purity. Various maltose syrups are drawing considerable interest for commercial applications in brewing, baking, soft drink canning, confectionary and other food and beverage industries. Ultra pure maltose is used as an intravenous nutrient in Japan. Catalytic reduction of maltose results in maltitol, which is considered to be a low calorie sweetener.
  • thermostable liquefying alpha amylases [EC 3.2.1.2,alpha (1 ,4)-glucan glucanohydrolase] derived either from Bacillus licheniformis or Bacillus stearothermophilus.
  • Hydrolysis of the purified starch (refined) is carried out by suspending insoluble granular starch in water (30-35 % dissolved solid basis [dsb]) and heated to a temperature of between 85° C and 120 ° C to solubilize the starch and making it susceptible for enzymatic hydrolysis.
  • the liquefied starch is further processed to manufacture starch hydrolysate with different carbohydrate composition using specific maltose producing enzymes such as fungal alpha amylase (sold under the tradename CLARASE L from Genencor International, Palo Alto, CA) for syrup containing less than 55% maltose, ⁇ Amylase (sold under the tradename OPTIMALT BBA from Genencor
  • specific maltose producing enzymes such as fungal alpha amylase (sold under the tradename CLARASE L from Genencor International, Palo Alto, CA) for syrup containing less than 55% maltose, ⁇ Amylase (sold under the tradename OPTIMALT BBA from Genencor
  • European Patent Application #0350737 A2 (Shinke, et.al 1989) disclosed a process for producing maltose syrup by hydrolyzing a granular (purified) starch from corn, wheat, potato and sweet potato at 60° C without the conventional liquefaction step (gelatinization followed by liquefaction at high temperature) o using an alpha amylase from Bacillus stearothermophilus.
  • the hydrolyzed starch resulted in a maltose concentration ranging from 50% to 55%.
  • the syrup also contained very high level of maltotriose (30-36%).
  • the process resulted in a ratio of maltose to maltotriose less than 2.0 irrespective of the source of the starch.
  • Maltose syrup containing a high level of maltotriose is not a preferred substrate as carbon feed in many microbial fermentations including the alcohol fermentation by yeast because of the difficulties in metabolizing maltotriose.
  • Maltose is a preferred donor of glucosyl residue in the transglucosylation reaction catalyzed by glucosyltransferases in the production of isomalto-oligosaccharides (J. K. Shetty and O. J. Lantero, 1999 "Transglucosylation of Malto-oligosaccharides.” Paper presented at 50th Starch Convention, Detmold, Germany).
  • 6,361 ,809 described a method for producing maltose and a limit dextrin by treating the purified granular waxy maize starch with a hydrolase, maltogenase alpha amylase classified as EC 3.2.1.133 from Bacillus stearothermophilus followed by separating the maltose using ultra filtration process. Evaporation of the dilute permeate containing the maltose is expensive because of high energy cost and also faces a very high risk of microbial contamination.
  • grains such as wheat, malt, sorghum (milo), millet (ragi), particularly whole grains are used in nutrition as carriers of macro- and micro- elements, proteins, fiber and vitamins.
  • the majority of cereal grains appeared to be too readily digested to play an effective role as prebiotics or even as nutraceuticals. It has been suggested that designing genetically modified, less digestible cereals suitable as prebiotics to manipulate gut microflora (Gibson, G.R, and Roberfroid, M. B. 1995, Dietary modulation of the human colonic micrflora: Introducing the concept of prebiotics. J. Nutr. 125, 1401-1412).
  • the present invention describes a method for making an isomalto- oligosaccharide grain composition said method comprising:(a) contacting a ungelatinized starch containing grain with a maltogenic enzyme and a starch liquefying enzyme to produce maltose; (b) contacting said maltose with a transglucosidic enzyme, wherein said steps (a) and step (b) occur at a temperature less than or at a starch gelatinization temperature; and (c) obtaining a grain composition having an enzymatically produced isomalto oligosaccharide, wherein said oligosaccharide is derived from said grain.
  • the steps (a) and (b) occur concurrently.
  • the method further includes a step of drying said grain composition.
  • the grain is selected from the group consisting of wheat, rye, barley, malt and rice.
  • the grain is selected from the group consisting of sorghum, millet and rice.
  • the maltogenic enzyme is a beta amylase.
  • the maltogenic enzyme is endogenous to said grain.
  • the maltogenic enzyme is exogenous to said grain.
  • the starch liquefying enzyme is an alpha amylase derived from a Bacillus.
  • the starch liquefying enzyme is derived from Bacillus licheniformis or Bacillus stearothermophilus.
  • the transglucosidic enzyme is a transglucosidase.
  • the transglucosidase is derived from Aspergillus.
  • Another embodiment of the present invention includes a grain composition produced according to above described method.
  • Another embodiment of the present invention includes a food additive comprising said grain composition described above.
  • the present invention also describes a method for making an isomalto- oligosaccharides enriched flours at temperatures at or below the gelatiniziation temperature wherein an ungelatinized grain having an endogenous maltogenic enzyme are contacted with a solubilizing enzyme selected from Bacillus to produce a maltose syrup.
  • the maltose syrup is contacted with a transglucosidase to produce a substrate (tuber or grain) composition including isomalto-saccharides derived therefrom.
  • the present invention also describes a method for making an isomalto- oligosaccharides enriched flours at temperatures at or below the gelatiniziation temperature wherein an ungelatinized grain having an endogenous maltogenic enzyme (wheat, barley, etc.) are mixed with ungelatinized grain not having endogenous maltogenic enzymes (e.g., sorghum, miller or rice), the grain mixture being contacted with a solubilizing enzyme selected from Bacillus to produce a maltose syrup.
  • the maltose syrup is contacted with a transglucosidase to produce a substrate (tuber or grain) composition including isomalto-saccharides derived therefrom.
  • the present invention also describes a method for making a wheat grain composition said method comprising: (a) contacting an ungelatinized wheat grain having an endogenous maltogenic beta-amylase and a starch liquefying alpha amylase from Bacillus to produce maltose; (b) contacting said maltose with a transglucosidase, wherein said steps (a) and step (b) occur at a temperature less than wheat gelatinizing temperature; and (c) obtaining a wheat grain composition having an enzymatically produced isomalto-oligosaccharide, wherein said oligosaccharide is derived from said ungelatinized grain.
  • the method uses the above method for making a grain composition for making a food additive.
  • Another embodiment includes a grain composition made accordingly.
  • Another embodiment includes a flour comprising the grain composition described above.
  • Another embodiment includes an isomalto-saccharide made according to the method described above.
  • Another embodiment includes an oral rehydration solution comprising the isomalto- oligosaccharide above.
  • Another embodiment includes a grain composition comprising an ungelatinized grain and at least one isomalto- oligosaccharide, wherein said isomalto-oligosaccharide is enzymatically derived from said ungelatinized grain.
  • the grain composition contains greater than 1 % by weight of at least one isomalto-oligosaccharide.
  • FIG. 1 is a flowchart describing the production of isomalto-oligosaccharide enriched flour.
  • FIG. 2 is another flowchart describing the production of isomalto-oligosaccharide enriched wheat flour.
  • the term "grain” refers to a plant which is classified as a cereal or as a monocotyledonous plant belonging to the Poales order, in particular the family Poaceae.
  • plants belonging thereof are plants selected from the genuses Triticum (wheat), Hordeum (barley); Secale (rye); Zea (corn or maize); Avena (oats), Fagoprvum (buckwheat); Sorghum (sorghum or milo), Panicum or Setaria (millet or ragi); or Orvza (rice).
  • the term "wheat” refers to a plant which is classified or once was classified as a strain of Triticum aestivum.
  • the term "barley” refers to a plant which is classified or once was classified as a strain of Hordeum vulgare.
  • the term "rye” refers to a plant which is classified or once was classified as a strain of Secale cereale.
  • the term “corn” refers to a plant which is classified or once was classified as a strain of Zea mays.
  • the term “oats” refers to a plant which is classified or once was classified as a strain of Avena sativa.
  • the term “buckwheat” refers to a plant which is classified or once was classified as a strain of Fagoprvum esculentum.
  • the term “sorghum” refers to a plant which is classified or once was classified as a strain of Sorghum bicolor.
  • the term “millet” refers to a plant which is classified or once was classified as a strain of Panicum miliaceum or Setaria italica.
  • the term "rice” refers to a plant which is classified or once was classified as a strain of Qryza sativa.
  • tuber refers to a starchy storage organ (for example a potato, sweet potato, yam, manioc, etc) formed by swelling of an underground stem or the distal end of a root.
  • a starchy storage organ for example a potato, sweet potato, yam, manioc, etc
  • the term "potato” refers to a plant which is classified or once was classified as a strain of Solanum tuberosum.
  • the term "sweet potato” refers to a plant which is classified or once was classified as a strain of Ipomfoela balatas.
  • the term "yam” refers to a plant which is classified or once was classified as a strain of Dioscorea sativa, D. villosa, C. batatas.
  • substrate refers to materials that can be enzymatically converted to maltose and thus IMO's.
  • substrate includes, for example, grains and tubers.
  • substrate includes all forms of the grain (polished or unpolished) or tuber, such as whole grains, broken grains, grits and flour and any plant part.
  • starch refers to any material comprised of the complex polysaccharide carbohydrates of plants, comprised of amylose and amylopectin with the formula (C 6 H ⁇ o ⁇ 5 ) x , wherein X can be any number.
  • granular starch refers to uncooked (raw) starch, which has not been subject to gelatinization.
  • gelatinization refers to solubilization of a starch molecule to form a viscous suspension.
  • substrate refers to an ungelatinized substrate, grain or tuber that is not subjected to temperatures greater than the starch gelatinization temperatures which result in effecting a gelatinization or liquefaction of the starch contained within the substrate.
  • maltose refers to a disaccharide having two glucosyl residues linked by an alpha 1-4 D-glucosidic linkage
  • isomaltose refers to a disaccharide having two glucosyl residues linked by an alpha 1 ,6 D-glucosidic linkage.
  • isomalto-oligosaccharide refers to sugars having at least two glucosyl residues linked by alpha 1 ,6 glucosidic linkages at the non-reducing end.
  • term term refers to anomalously linked oligosaccharides, saccharides having both alpha 1 ,6 and alpha 1 ,4 glucosidic linkages.
  • Exemplary isomalto-oligosaccharides include isomaltose, panose, and isomalto-triose
  • isomalto-oligosaccharide grain composition refers to grain compositions characterized by isomalto-sugars level of at least 1 % (w/w %) of the total sugar content as determined by high performance liquid chromatographic methods.
  • maltogenic enzyme refers to an enzyme that converts starch to maltose. Exemplary maltogenic enzymes include fungal, bacterial and plant derived alpha amylases and beta-amylases.
  • amylases refers to enzymes that catalyze the hydrolysis of starches.
  • alpha-amylase refers to enzymes of the class (E.G.) 3.2.1.1 and/or 3.2.1.133 that catalyze the hydrolysis of alpha-1 ,4-glucosidic linkages. These enzymes have also been described as those effecting the exo or endohydrolysis of 1 ,4-alpha-D-glucosidic linkages in polysaccharides containing 1 ,4-alpha-linked D-glucose units. Another term used to describe these enzymes is glycogenase. Exemplary enzymes include alpha-1 ,4-glucan 4-glucanohydrase glucanohydrolase.
  • beta-amylase refers to enzymes of the class (E.G.) 3.2.1.2 that catalyze the hydrolysis of alpha-1 ,4 glucosidic linkages releasing maltose units. These enzymes have also been described as those effecting the hydrolysis of 1 ,4-alpha-D-glucosidic linkages in polysaccharides so as to remove successive maltose units from the non-reducing end of chains.
  • transglucosidic enzyme refers to an enzyme that catalyzes both hydrolytic and transfer reactions in incubation with alpha D-gluco- oligosaccharides.
  • exemplary enzymes include transglucosidases and/or those of the class (E.G.) 2.4.1.24, e.g., D-glucosyltransferase. These enzymes have also been refered to as 1 ,4-alpha-glucan 6-alpha-glucosyltransferase and oligoglucan-branching glycosyltransferase.
  • debranching enzyme refers to enzymes that catalyze the hydrolysis of alpha-1 ,6-linkages.
  • An enzyme of the class E.C.3.2.1.41 is useful in this regard.
  • An exemplary enzyme of this class is a pullanase, also known as alpha-dextrin endo-1 ,6- alpha glucosidase, limit dextrinase, debranching enzyme, amylopectin 1 ,6-glucanohydrolase.
  • Additional exemplary enzymes of the class (E.C.) 3.2.1.41 e.g., pullulanases, [alpha-(1-6)-glucan 6-glucanohydrolase, also called alpha-(1 ,6)-glucosidase]).
  • starch gelatinizing temperatures refers to a temperature sufficiently high to effect liquefying or gelatinization of granular starch. Heating a starch in water causes the starch granules to swell. At sufficient solids concentration, the swollen granules occupy most of the space and a viscous mass, called a paste, results. Solubilization of starch molecule is called gelatinization. Gelatinization is accompanied by a loss of birefringence.
  • starch gelatinizing temperature refers to the temperature at which gelatinization occurs.
  • starch liquefying enzyme refers to an enzyme that effects the fluidization of granular starch.
  • exemplary starch liquefying enzymes include alpha amylases of the class (E.G.) 3.2.1.1.
  • endogenous refers to the enzyme being present in the grain or tuber without having to resort to adding the maltogenic enzyme to the grain.
  • exogenous enzyme refers to an enzyme that is not present within the grain.
  • exogenous enzymes include, for example, maltogenic enzymes not present in the wild-type substrate, e.g., rice, millet, etc.
  • total sugar content refers to the total amount of sugar present in a starch, grain or tuber composition.
  • IMO No is calculated as the sum of isomaltose, panaose, isomaltotriose and branched sugars greater than DP3.
  • the IMO Number provides an indication of the amount of IMO compounds present in the compound or solution.
  • ratio of branched sugars refers to the ratio of maltose (DP2) present in the grain as compared to the level of maltotriose (DP3) present in the resultant grain composition.
  • DP 0 Degrees of Diastatic Power unit refers to the amount of enzyme contained in 0.10 ml of a 5% solution of the sample enzyme preparation that will produce sufficient reducing sugars to reduce 5 ml of Fehling's solution when the sample is incubated with 100 ml of substrate for 1 hour at 20° C (68° F).
  • DE or "dextrose equivalent” is an industry standard for measuring the concentration of total reducing sugars, calculated as D-glucose on a dry weight basis. Unhydrolyzed granular starch has a DE that is essentially 0 and D- glucose has a DE of 100.
  • total sugar content refers to the total sugar content present in a starch composition.
  • dry solid basis and “dsb” refer to the total amount of compound, e.g., flour, of a slurry (in %) on a dry weight basis.
  • dry solid content refers to the total starch of a slurry (in %) on a dry weight basis.
  • the term "Brix” refers to a well known hydrometer scale for measuring the sugar content of a solution at a given temperature.
  • the term “Brix” refers to a measure of the solubilized sugars in solution.
  • the Brix scale measures the number of grams of sucrose present per 100 grams of aqueous sugar solution (the total solubilized solid content). For example, a measurement of 1.00 Brix refers to about 10 mg/ml of sugar in solution. Brix measurements are frequently made by use of a hydrometer or refractometer.
  • degree of polymerization refers to the number (n) of anhydroglucopyranose units in a given saccharide.
  • DP1 are the monosaccharides, such as glucose and fructose.
  • DP2 are the disaccharides, such as maltose and sucrose.
  • a "DP4 +” denotes polymers with a degree of polymerization of greater than 3.
  • enzymatically produced refers to enzymatic catalysis of the substrate to the IMO as opposed to chemical or organic chemical synthesis of the IMO.
  • filamentous fungi refers to all filamentous forms of the subdivision Eumycotina (See, Alexopoulos, C. J.
  • filamentous fungi of the present invention are morphologically, physiologically, and genetically distinct from yeasts. Vegetative growth by filamentous fungi is by hyphal elongation and carbon catabolism is obligatory aerobic.
  • the filamentous fungal parent cell may be a cell of a species of, but not limited to, Trichoderma, e.g., Trichoderma reesei (previously classified as T.longibrachiatum and currently also known as Hypocrea jecorina), Trichoderma viride, Trichoderma koningii, Trichoderma harzianum; Penicillium sp.; Humicola sp., including Humicola insolens and Humicola grisea; Chrysosporium sp., including C. lucknowense; Gliocladium sp.; Aspergillus sp., including A. oryzae, A. nidulans, A.
  • Trichoderma e.g., Trichoderma reesei (previously classified as T.longibrachiatum and currently also known as Hypocrea jecorina)
  • Trichoderma viride Trichoderma koningii, Trichoderma harzia
  • Aspergillus or “Aspergillus sp.” refers to any fungal strain, which had previously been classified as Aspergillus or is currently classified as Aspergillus.
  • bacterial refers to Bacillus species of, but not limited to B. subtilis. E , amyloliguefaciesn, B. lentus, B. Carlsberg, B. licheniformis. and B stearothermophilus
  • plant origin refers to the enzyme being derived, extracted, isolated, expressed from a plant source, for example from barley malt, soybean, wheat or barley.
  • contacting refers to the placing of the respective enzymefs] in sufficiently close proximity to the respective substrate to enable the enzyme[s] to convert the substrate to the desired end-product.
  • Those skilled in the art will recognize that mixing solutions of the enzyme or enzymes with the respective substrates can effect contacting.
  • incubating refers to mixing a substrate containing substrate with the respective enzymes, e.g., liquefying or maltogenic or transglucosidase under given conditions for a defined period of time.
  • slurry refers to an aqueous mixture containing insoluble granular starch. Sometimes the terms “slurry” and “suspension”, are used interchangeably herein.
  • culturing refers to growing a population of microbial cells under suitable conditions in a liquid or solid medium. In one embodiment, culturing refers to fermentative bioconversion of a granular starch substrate to glucose syrup or other desired end products (typically in a vessel or reactor).
  • alpha amylase enzyme unit is defined as the amount of alpha amylase which hydrolyzes 1 micromole of starch substrate in 1 min under standard assay conditions of pH 5.2 and 40°C.
  • beta amylase enzyme unit is defined as the amount of beta amylase which hydrolyzes 1 micromole of starch substrate in 1 min under standard assay conditions of pH 4.6 and 20°C.
  • transglucosidase unit is defined as the amount of transglucosidase which converts 1 micromole of maltose substrate in 1 min under standard assay conditions of pH 4.8 and 37°C.
  • transglucosidase unit is defined as the amount of transglucosidase which produces 1 micromole of panose per minute under standard assay conditions of pH 4.8 and 37° C.
  • the term one Liquefon Unit is the measure of digestion time required to produce a color change with iodine solution, indicating a definite stage of dextrinization of starch substrate under standard assay conditions of pH 5.6 and 25 ° C.
  • ATCC refers to American Type Culture Collection located at Manassas, VA s 20108 (ATCC, www/atcc.org).
  • NRL refers to the Agricultural Research Service Culture Collection, National Center for Agricultural Utilization Research (and previously known as USDA Northern Regional Research Laboratory), Peoria, ILL. 0
  • NCBI refers to the National Center for Biotechnology Information, Natl Library Med. (www.ncbi.nlm.nih.gov/).
  • the present invention describes a method for making an isomalto- oligosaccharide substrate, grain or tuber composition said method comprising:(a) contacting a ungelatinized starch containing substrate, e.g., a 0 grain or a tuber, with a maltogenic enzyme and a starch liquefying enzyme to produce maltose; (b) contacting said maltose with a transglucosidic enzyme, wherein said steps (a) and step (b) occur at a temperature less than or at a starch gelatinization temperature; and (c) obtaining a substrate, grain or tuber composition having an enzymatically produced isomalto-oligosaccharide, 5 wherein said oligosaccharide is derived from said substrate, grain or tuber.
  • An embodiment of the present invention is depicted in Fig.1.
  • the present invention also describes a method for making an isomalto- oligosaccharide-enriched substrate, grain or tuber compositions, flours, oral 0 rehydrating solutions, and/or food additives, at temperatures at or below the gelatiniziation temperature wherein a substrate having or containing an ungelatinized starch and having endogenous maltogenic enzyme are contacted with a solubilizing enzyme selected from Bacillus to produce a maltose syrup. The maltose syrup is then contacted with a transglucosidase at a temperature at or less than gelatinization or liquefaction temperatures to produce a grain composition having isomalto-oligosaccharides.
  • the grain composition is characterized by a sugar composition of greater than 60% maltose and a ratio of branched sugars of greater than 2.0 to 1.0.
  • the conversion of the substrate to the IMO can be enzymatically produced.
  • the present invention also describes a method for making an isomalto- oligosaccharide substrate, grain or tuber composition, the method comprising: (a) contacting a substrate, grain or tuber containing a starch with a maltogenic enzyme and a starch liquefying enzyme to produce a maltose; (b) contacting the maltose with a transglucosidic enzyme, wherein the steps (a) and step (b) occur at a temperature less than or at starch gelatinization temperature; and (c) obtaining a substrate, grain or tuber composition having an enzymatically produced isomalto-oligosaccharide, wherein the oligosaccharide is derived from the substrate, grain or tuber.
  • the invention optionally further describes an additional step of separating soluble constituents from insoluble constituents.
  • the invention further describes an additional step of drying the substrate, grain or tuber composition.
  • the grain is selected from the group consisting of wheat, rye, barley, malt, buckwheat, sorghum (milo), millet (ragi) and rice.
  • the maltogenic enzyme is a beta amylase.
  • the maltogenic enzyme is endogenous to the grain.
  • the starch liquefying enzyme is an alpha amylase derived from a Bacillus.
  • the starch liquefying enzyme is derived from Bacillus licheniformis or Bacillus stearothermophilus.
  • the transglucosidic enzyme is a transglucosidase.
  • the transglucosidase is derived from Aspergillus.
  • the Aspergillus is Aspergillus niger.
  • the invention also describes a grain composition, a food additive, oral rehydration solution, food product and/or a flour produced according to above described method.
  • the invention describes a method for making a wheat grain composition said method comprising: (a) contacting an ungelatinized wheat grain having an endogenous maltogenic beta-amylase and a starch liquefying alpha amylase from Bacillus to produce maltose; (b) contacting said maltose with a transglucosidase, wherein said steps (a) and step (b) occur at a temperature less than wheat gelatinizing temperature; and (c) obtaining a wheat grain composition having an enzymatically produced isomalto-oligosaccharide, wherein said oligosaccharide is derived from said ungelatinized grain.
  • An embodiment of the present invention is depicted in Fig. 2.
  • the above described method can be used to make a food additive, a bakery product, oral rehydration solution and/or a flour.
  • the maltogenic enzyme is a beta amylase.
  • the maltogenic enzyme is endogenous to the grain.
  • the starch liquefying enzyme is an alpha amylase derived from a bacterial source.
  • the bacterial source is a Bacillus sp..
  • the starch liquefying enzyme is derived from Bacillus licheniformis or Bacillus stearothermophilus.
  • the transglucosidic enzyme is a transglucosidase. In another embodiment.
  • the transglucosidase is derived from a fungal source.
  • the fungal source is an Aspergillus sp.
  • the Aspergillus is Aspergillus niger.
  • the invention also describes a grain composition, a food additive, oral rehydration solution and/or a flour produced according to above described method.
  • the grain composition could contain greater than 1 % by weight of at least one isomalto-oligosaccharide.
  • the at least one isomalto- oligosaccharide can be selected from the group consisting of isomaltose, panose, isomalto-triose.
  • the endogenous maltogenic enzyme is selected from beta amylase or alpha amylase.
  • the solubilizing enzyme is a liquefying alpha amylase derived from a Bacillus.
  • the liquefying amylase is derived from Bacillus licheniformis or Bacillus stearothermophilus. Substrates
  • the present invention includes a substrate containing a starch, for example a grain or a tuber containing a starch that is contacted with a maltogenic enzyme and a starch liquefying enzyme to produce maltose.
  • substrate refers to materials that can be enzymatically converted to maltose and thus IMO's.
  • Exemplary substrates can be at least one substrate selected from the group consisting of grains and tubers.
  • the maltose can be in the form of a maltose rich syrup or slurry.
  • Starch occurs in two forms, amylose, a linear chain polysaccharide, and amylopectin, a branched chain polysaccharide.
  • Amylose contains long unbranched chains in which all the D-glucose units are linked by alpha-1 ,4- linkages (" ⁇ -1 ,4 linkages” or "1 ,4- ⁇ -D-glucosyl linkages”).
  • Amylopectin is highly branched, the backbone glucosidic linkage being ⁇ -1 ,4, but the branch points being ⁇ -1 ,6 linkages.
  • the major components of starch can be enzymatically hydrolyzed in two different ways. Amylose can be hydrolyzed by ⁇ -amylases (E.C.
  • alpha and beta amylases hydrolyze amylopectin.
  • alpha and beta amylases can hydrolyze the alpha (1-6) linkages at the branch points of amylopectin.
  • the end product of exhaustive beta-amylase action on amylopectin is a large, highly branched core or beta limit dextrin.
  • a debranching enzyme (E.C. 3.2.1.41 , e.g., pullulanases, [ ⁇ -(1-6)-glucan 6-glucanohydrolase, also called ⁇ -(1 ,6)-glucosidase]) can hydrolyze the ⁇ -(1-6) linkages at the branch points.
  • ⁇ -amylase and the ⁇ 1 ,6-glucosidase can therefore completely degrade amylopectin to maltose and glucose, resulting in a maltose content as high as 60%, 65%, 79%, 75%, 80% or higher of the total sugar content.
  • the substrate containing starch can be a grain or a tuber or mixtures thereof.
  • the grain can be any cereal or seed containing starch.
  • the substrate can be milled, ground or otherwise reduced in size to increase the surface area of the substrate for contacting with the respective enzymes.
  • the substrate can be wet or dry milled as desired.
  • the starch is granular starch. Grains contemplated for use within the present invention includes any grain currently used in baking, pasta or other uses. Exemplary grains contemplated by the inventors include, but are not limited to at least one selected from the group consisting of wheat (Triticum sp. Including, but not limited to T. monococcum, T ⁇ turqidum, T.
  • spelta e.g., Hordeum vulgare, and the varieties described in U.S.Pat. No. 6,492,576, Table 1
  • rye e.g., Stemosp. including but not limited to S. cereale
  • corn Zea sp., including, but not limited to Zea mays
  • buckwheat Fegoprvum sp..
  • esculentum including, but not limited to esculentum
  • malt for example, germinated barley
  • sorghum Sorghum sp., including, but not limited to Sorghum bicolor
  • milo millet
  • ragi Panicum sp.and Setaria sp.. including, but not limited to P. milaceum
  • Setaria sp.. including, but not limited to S. italica
  • rice Orvza sp., including, but not limited to Orvza sativa
  • beneficial attributes such as increased enzyme levels of endogenous enzymes or the presence of exogenous enzymes are also useful as starch containing substrates.
  • Germinated cereals for example, malt are used as one of the key ingredients in many food and health drink formulations because of their high nutritive value, e.g., malt containing food products (TABLE A). Germination results in the synthesis and activation of endogenous maltogenic and proteolytic enzymes. Thus germinated cereals are a good source of grains containing endogenous maltogenic enzymes. Malt flour and malt extract are also used as a source of digestive enzymes in brewing and baking applications. However, germination of the barley renders the cereal grain components too readily digestible to play an effective role as a prebiotic or even as a nutraceuticals, since they tend to be digested in their entirety before arrival in the lower gastrointestinal tract.
  • malt as a starch containing substrate converts some of the granular starch contained within the substrate to an additional beneficial form of the oligosaccharide, e.g., an IMO.
  • the substrate containing starch can be a tuber.
  • Tubers contemplated by the inventors include potato (Solanum sp., including, but not limited to S tuberosurrO. sweet potato (Ipomoea sp., including, but not limited to Ipomoea batatas), manioc [tapioca, cassava] (Manihot sp., including, but not limited to Manihot esculenta, Manihot aipi and Manihot utilissima) and/or taro root (Colocasia sp., including, not limited to C. esculenta or C. macrorhiza).
  • the amount of substrate containing starch can be an aqueous slurry characterized by having a concentration of 10 to 50% dissolved solids (DS).
  • the substrate containing starch is characterized by having a concentration of 2 -90% DS.
  • the substrate containing starch is characterized by having a concentration of 5 -70% DS.
  • the substrate containing starch is characterized by having a concentration of 10-60% DS.
  • the substrate containing starch is characterized by having a concentration of 20-40% DS.
  • the substrate containing starch is characterized by having a concentration of 25-35% DS.
  • the pH of the substrate containing starch is between 1.00 to 9.00. In another embodiment of the invention, the pH of the substrate containing starch is between 2.00 to 8.00. In another embodiment of the invention, the pH of the substrate containing starch is between 3.00 to 7.50. In another embodiment of the invention, the pH of the substrate containing starch is between 4.00 to 6.50. In another embodiment of the invention, the pH of the substrate containing starch is between 4.25 to 5.75.
  • the present invention includes contacting the substrate containing starch with a maltogenic and a starch liquefying enzyme to produce maltose.
  • maltogenic is meant that the enzyme is able to enzymatically convert starch to maltose.
  • exemplary maltogenic enzymes include alpha amylases and beta amylases.
  • amylose can be hydrolyzed by D-amylases (E.C. 3.2.1.1), e.g., D-(1-4)-glucan 4-glucanohydrolase.
  • Alpha amylases hydrolyze the D-(1 ,4)- linkages to yield a mixture of glucose, maltose, maltotriose and higher sugars.
  • Amylose can also be hydrolyzed by a beta-amlylase (E.C. 3.2.1.2) [alpha(1 ,4)- glucan maltohydrolase, 1 ,4-D-D-glucan maltohydrolase ]. This enzyme cleaves away successive maltose units beginning from the non-reducing end to yield maltose quantitatively.
  • the alpha and beta amylases also hydrolyze amylopectin.
  • the alpha amylase is a funal or microbial enzyme having an E.C. number, E.C. 3.2.1.1-3 and in particular E.C. 3.2.1.1.
  • the alpha amylase is a thermostable fungal alpha amylase. Suitable alpha amylases may be naturally occurring as well as recombinant and mutant alpha amylases.
  • the alpha amylase is derived from a Bacillus species. Preferred Bacillus species include Bacillus amyloliquefaciens, B. lentus, B. licheniformis, and B. stearothermophilus.
  • the alpha amylase is derived from a Aspergillus species.
  • Preferred Aspergilllus species include Aspergillus niger and Aspergillus oryzae. Also reference is made to strains having NCIB 11837.
  • alpha amylases contemplated for use in the methods of the invention include; CLARASE L ([Aspergilus orvzael Genencor International Inc.) and NOVAMYL ([B stearothermophilus] Novozyme Biotech.).
  • the quantity of alpha amylase used in the methods of the present invention will depend on the enzymatic activity of the alpha amylase. In general, an amount of about 0.01 to 5.0 kg of the alpha amylase is added to a metric ton (MT) of the substrate containing starch.
  • MT metric ton
  • the alpha amylase is added in an amount about 0.05 to 4.0 kg per MT. In other embodiments, the alpha amylase is added in an amount of about 0.1 to 2.5 kg per MT and also about 0.5 to 1.5 kg per MT. In further embodiments, other quantities are utilized. For example, generally an amount of between about 0.01 to 1.5 kg of CLARASE L (Genencor International Inc.) is added to a MT of starch. In other embodiments, the enzyme is added in an amount between about 0.05 to 1.0 kg; between about 0.1 to 0.6 kg; between about 0.2 to 0.6 kg and between about 0.4 to 0.6 kg of CLARASE L per MT of starch.
  • the maltogenic enzyme is a beta amylase. While alpha amylases are maltogenic in the sense that contacting alpha amylases with a substrate containing starch would provide maltose, the use of beta amylases are useful in that their contact with granular starch would provide a greater amount of maltose to the exclusion of other saccharides, e.g., glucose.
  • the beta amylase is a plant or microbial enzyme having an E.C. number, E.C. 3.2.1.2 (for example those beta amylases described in US 4,970,158 and 4,647,538).
  • the beta amylase is a thermostable bacterial beta amylase. Suitable beta amylases may be naturally occurring as well as recombinant and mutant beta amylases.
  • the term bacterial refers to the enzyme being derived from Bacillus sp., e.g., B. subtilis, B. licheniformis, B. stearothermophilus, B coagulans, B. amyloliquefaciens, and/or B. lentus.
  • Particularly preferred beta amylases are derived from Bacillus strains B. stearothermophilus, B. amyloliquefaciens and B. licheniformis. Also reference is made to strains having NCIB 11608.
  • plant origin refers to the enzyme being derived, extracted, isolated, expressed from a plant source, for example from barley malt, soybean, wheat or barley.
  • beta amylases contemplated for use in the methods of the invention include; OPTIMALT BBA, Spezyme DBA, and OPTIMALT ME (Genencor International Inc.). Other commercially available wheat beta amylases are also useful in the methods of the invention.
  • the substrate containing starch e.g., wheat, rye, barley, malt
  • the substrate containing starch comprises an endogenous maltogenic enzyme at sufficient levels to produce sufficient maltose for conversion to isomalto oligosaccharides.
  • endogenous refers to the enzyme being present in the grain or tuber without having to resort to adding the maltogenic enzyme to the grain, or the grain being genetically engineered to provide maltogenic enzymes.
  • the substrate containing starch does not contain an endogenous maltogenic enzyme or has low endogenous levels of maltogenic enzymes, e.g., rice, millet, sorghum, and/or corn
  • the addition of an equivalent amount of any exogenous maltogenic enzyme is also contemplated by the inventors.
  • the exogenous maltogenic enzyme can be added, for example by genetically manipulating the host ceil to express sufficient levels of maltogenic enzyme, and/or providing a maltogenic enzyme concentrate or material from another source.
  • exogenous maltogenic enzyme refers to a maltogenic enzyme that is not present within the grain. In this embodiment, a sufficient amount of maltogenic enzyme is contacted with the substrate to produce maltose.
  • the amount of exogenous maltogenic enzyme contacted with the substrate containing starch is between 0.050 to 5.000 Degrees of Diastatic Power ("DP 0 ") units /gm of maltogenic enzyme. In another embodiment of the invention, 0.100 to 2.000 DP 0 units/gm of maltogenic enzyme is contacted with the grain containing a starch. In still another embodiment of the invention, 0.100 to 3.000 DP 0 units/gm of maltogenic enzyme is contacted with the grain containing a starch.
  • DP 0 Degrees of Diastatic Power
  • the amount of exogenous maltogenic enzyme contacted with the substrate containing starch is expressed in kilograms of maltogenic enzyme per metric ton of substrate. In one embodiment, the amount of exogenous maltogenic enzyme contacted with the substrate is about 0.05 kg of maltogenic enzyme per metric ton dry solids basis ("kg/mt dsb"). In another embodiment, the amount of exogenous maltogenic enzyme is about 0.1 kg of maltogenic enzyme per metric ton dry solids basis ("kg/mt dsb"). In other embodiments 0.2, 0.4, 0.6, 0.8. and/or 1.0 kg/mt dsb provide sufficient amounts of maltogenic enzyme, e.g., ⁇ -amylase.
  • the amount of exogenous maltogenic enzyme contacted with the substrate containing starch is expressed in kilograms of maltogenic enzyme per metric ton of substrate. In one embodiment, the amount of exogenous maltogenic enzyme contacted with the substrate is about 0.05 kg of maltogenic enzyme per metric ton dissolved starch basis ("kg/mt dsb"). In another embodiment, the amount of exogenous maltogenic enzyme is about 0.1 kg of maltogenic enzyme per metric ton dissolved starch basis ("kg/mt dsb"). In other embodiments 0.2, 0.4, 0.6, 0.8. and/or 1.0 kg/mt dissolved starch basis provide sufficient amounts of maltogenic enzyme, e.g., ⁇ -amylase.
  • the amount of maltogenic enzyme to be contacted with the grain is in terms of maltogenic enzyme units.
  • Assays useful to determine the maltogenic activity include those described in the examples and those describing ⁇ -amylase activity.
  • the term DP 0 unit refers to the amount of enzyme contained in 0.10 ml of a 5% solution of the sample enzyme preparation that will produce sufficient reducing sugars to reduce 5 ml of Fehling's solution when the sample is incubated with 100 ml of substrate for 1 hour at 20° C (68° F).
  • a grain having endogenous maltogenic enzymes can be mixed with those grains needing exogenous maltogenic enzymes.
  • Use of endogenous sources of maltogenic enzymes can reduce the amount of exogenous enzymes added or contacted with the grain mixture.
  • a starch liquefying enzyme is contacted with the starch to reduce the viscosity of the liquefied or solubilized starch.
  • the starch liquefying enzyme is an enzyme selected from the E.C. 3.2.1.1 , e.g., alpha amylases.
  • alpha-amylases can be derived, isolated or extracted from a bacterial source.
  • the bacterial source is a Bacillus.
  • the alpha-amylases derived from Bacillus include those derived from at least one bacterial source selected from B. subtilis, E licheniformis, B. stearothermophilus, B. coagulans, B.
  • amyloliguefaciens and B ⁇ . lentus. Those of Bacillus licheniformis and Bacillus stearothermophilus are especially useful.
  • Other amylases are contemplated by the inventors, for example, but not limited to those of EC 3.2.1.133 (U.S.Pat. No. 6,361 ,809).
  • Other amylases contemplated by the inventors include those characterized by increased oxidative or thermostability, including those mutants or genetically modified or variant amylases described in U.S. Patent Nos. 5,763,385; 5,824,532; 5,958,739; and/or 6,008,026.
  • Useful alpha amylases are those derived from B.
  • Useful alpha amylases are those derived from B. stearothermophilus strains ATCC 39709. Such enzymes are identified by the trade names "SPEZYME AA” or “SPEZYME FRED”, “SPEZYME LT300”, and “SPEZYME LT75”, available from Genencor International (Palo Also, California, USA).
  • alpha amylases from Bacillus stearothermophilus sold under the tradename GZYME G997, GC007 and from Bacillus licheniformis sold under the tradename GC262 SP, also available from Genencor International.
  • the quantity of starch liquefying enzyme used in the methods of the present invention will depend on the enzymatic activity of the starch liquefying enzyme. In one embodiment, 0.01 to 25 Liquefon Units/gm of starch liquefying enzyme is contacted with the grain containing starch. In another embodiment, 1 to 10 Liquefon Units/gm of starch liquefying enzyme is contacted with the grain containing a starch.
  • One Liquefon Unit (LU) is the measure of digestion time required to produce a color change with iodine solution, indicating a definite stage of dextrinization of starch substrate under specified conditions.
  • 0.1 kg of starch liquefying enzyme is added per metric ton of grain dissolved solid basis (kg/mt dsb). In other embodiments, 0.2, 0.4, 0.4, 0.8, or 1.0 kg of starch liquefying enzyme is added per metric ton of grain (kg/mt dissolved starch basis). In one embodiment, 0.1 kg of starch liquefying enzyme is added per metric ton of grain dissolved starch basis (kg/mt dissolved starch basis). In other embodiments, 0.2, 0.4, 0.4, 0.8, or 1.0 kg of starch liquefying enzyme is added per metric ton of grain (kg/mt dissolved starch basis).
  • Assays useful to determine the starch liquefying activity include those described in the examples herein.
  • Exemplary assays for the determination of ⁇ -amylase activity are also described in U.S. Pat. Nos. 5,763,385; 5,824,532; 5,958,739; and/or 6,008,026 which are incorporated by reference herein.
  • Transglucosidic enzyme Contacting the maltose with a transglucosidic enzyme obtains a grain composition having an enzymatically produced isomalto-oligosaccharide, derived from the grain containing starch.
  • the transglucosidic enzyme catalyzes hydrolytic and transfer reactions on incubation with alpha-D-gluco- oligosaccharides to produce isomaltose, panose, kojibiose or nigerose. The presence of these sugars and thus conversion by the transglucosidic enzyme is indicated in an increased amount of DP2 disaccharides.
  • the transglucosidic enzyme (E.C. 2.4.1.24) can be transglucosidase.
  • transglucosidase enzymes are identified as TRANSGLUCOSIDASE L-1000 (Genencor International, Inc.) and TRANSGLUCOSIDE L by Amano Enzymes, Inc., (Nagoya, Japan).
  • the transglucosidic enzyme is derived from a filamentous fungal source, e.g., Aspergillus sp.
  • the transglucosidic enzyme that is derived from Aspergillus can be derived from Aspergillus niger.
  • the Aspergillus niger strain is ATCC14916.
  • a sufficient amount of the transglucosidic enzyme is contacted with the substrate, e.g. the grain containing a starch to produce maltose.
  • the quantity of transglucosidic enzyme used in the methods of the present invention will depend on the enzymatic activity of the alpha amylase. In one embodiment, 0.01 to 25.00 transglucosidase units ("TGU")/gm of transglucosidase is contacted with the grain containing a starch. In another embodiment of the invention, 0.05 TGU to 10.00 TGU/gm of transglucosidase is contacted with the grain containing a starch.
  • TGU 0.10 to 5.00 TGU /gm of grain is contacted with the grain containing a starch.
  • TGU refers to the activity of the enzyme required to produce one micromole of panose per minute under the conditions of the assay.
  • transglucosidic enzyme is added per metric ton of grain (kg/mt dsb). In another embodiment, 0.10 to 5.00 kg of transglucosidic enzyme is added per metric ton of grain (kg/mt dsb). In another embodiment, 0.25 to 3.00 kg of transglucosidic enzyme is added per metric ton of grain (kg/mt dsb). In another embodiment, 0.50 to 1.50 kg of transglucosidic enzyme is added per metric ton of grain (kg/mt dsb). Additional assays useful to determine the transglucosidic activity include those described in the Examples and in Shetty, J., et al (U.S. Pat. No. 4,575,487 (1986) entitled, "Method for determination of transglucosidase”), which are incorporated by reference herein.
  • transglucosidic enzyme is added per metric ton of dissolved starch (kg/mt starch dsb). In another embodiment, 0.10 to 5.00 kg of transglucosidic enzyme is added per metric ton of grain (kg/mt starch dsb). In another embodiment, 0.25 to 3.00 kg of transglucosidic enzyme is added per metric ton of grain (kg/mt starch dsb). In another embodiment, 0.50 to 1.50 kg of transglucosidic enzyme is added per metric ton of grain (kg/mt starch dsb).
  • the malto-oligosaccharides are converted to isomalto-oligosaccharides resulting in a new class of polysaccharides containing higher proportion of glucosyl residues linked to a primary hydroxyl group of a glucose molecule from the non-reducing end .
  • Isomalto-oligosaccharides produced by this method include isomaltose, panose, isomalto-triose, isomalto-tetrose, isomalto-pentose, isomalto-hexose and isomalto-heptose. These sugars are receiving increased attention as food additives because they help prevent dental caries (Oshima, et.al 1988, The caries inhibitory effects of gos-sugar in vitro and rat experiments. Microbial Immunol.
  • assays and/or other analytical methods can be used to determine the amount of IMO produced.
  • One method for determining the levels of IMO produced includes high performance liquid chromatography (HPLC).
  • HPLC high performance liquid chromatography
  • analysis of the mixture can provide an indication of the levels of the various sugars produced by the process.
  • a useful rating is the degree of polymerization (DP) of the mixture.
  • degree of polymerization is a measure of ther relative amounts of the number of glucose residues in the molecule. For example, glucose (one glucosyl unit, the lowest level of polymerization) is usually found as DP1. Isomalto-oligosaccharides are usually found in DP2 (two glucosyl units).
  • the grain composition contains greater than at least 1 %, at least 5%, at least 25%, at least 40%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70% by weight of at least one isomalto-oligosaccharide.
  • the at least one isomalto-oligosaccharide is selected from the group of isomaltose, panose and/or isomalto-triose.
  • the amount of isomalto- oligosaccharides produced in the grain composition is between 1 % and 99% of the grain composition. In one embodiment, the amount of isomalto- oligosaccharides produced in the grain composition is between 1 % and 90% of the grain composition.
  • the amount of isomalto- oligosaccharides produced in the grain composition is between 1 % and 80% of the grain composition. In one embodiment, the amount of isomalto- oligosaccharides produced in the grain composition is between 1 % and 70% of the grain composition. In one embodiment of the present invention, the total sugar present in the grain composition after the above described procedure includes a level of maltose in the total sugar content of greater than 50%, greater than 60%, greater than 70%, or greater than 80%. Levels of maltose greater than 50% include ranges from 50% to 85%, from 55% to 80%, and/or from 60% to 75%.
  • RBS ratio refers to the ratio of maltose (DP2) present in the grain as compared to the level of maltotriose (DP3) present in the resultant grain composition.
  • a higher RBS value indicates a higher amount of maltose present and thus a more complete conversion of the starch to maltose as opposed to the presence of other less desireable end-products, e.g., maltotriose.
  • the RBS ratio is greater than 2.0.
  • the RBS rat o is greater than 3.0, greater than 4.0.
  • Exemplary ranges include an RBS rati o of 2.0 to 50.0, 2.0 to 30.0 and/or 2.0 to 10.0.
  • Various RBS ratios are described in the examples.
  • the hydrolysis of liquefied starch by commercial beta-amylases generally produces a maltose content between 55% and 65%.
  • the addition of debranching enzyme and/or a very low starting DE of the liquefied starch was previously required.
  • the addition of a debranching enzyme can be used to increase the production of maltose.
  • debranching enzyme refers to enzymes that catalyze the hydrolysis of ⁇ -1 ,6-linkages.
  • An enzyme of the class E.C.3.2.1.41 is useful in this regard.
  • An exemplary enzyme of this class is a pullanase, also known as ⁇ -dextrin endo-1 ,6- ⁇ glucosidase, limit dextrinase, debranching enzyme, amylopectin 1 , 6-glucanohydrolase.
  • the enzymes are contacted or incubated with the respective enzymes for an incubation time of at least 12 hours, at least 18 hours, at least 24 hours, at least 30 hours and/or at least 36 hours.
  • the period of at least a noted time refers to a period of 12-80 hours, at least 18-60 hours and/or at least 24-48 hours.
  • the term incubation time refers to the period of time for the conversion of maltose or the substrate to IMO's.
  • the transglucosidic enzyme can be contacted or added separately or concurrently with the substrate, e.g. grain containing starch, the maltogenic enzyme, e.g., the alpha amylase or beta amylase, and/or the liquefying enzyme, e.g., the alpha amylase.
  • the transglucosidic enzyme is added concurrently with the liquefying enzyme.
  • steps (a) and (b) are performed concurrently.
  • the steps (a) and (b) are performed sequentially or separately.
  • the step (a) is performed before step (b).
  • gelatinization temperature refers to the temperature at which the starch contained within the grain changes phases or gelatinizes.
  • temperatures sufficient to effect the gelatinization of starch include those greater than 45° C, greater than 50° C, greater than 60° C, greater than 70° C, greater than 80° C, and/or greater than 90° C.
  • Exemplary temperatures greater than the indicated gelatinization temperatures include 45° C to 120° C, 50° C to 110° C, 50° to 100° C.
  • the gelatinization temperature is a temperature the grain is kept below, e.g. a temperature selected from below 50° C to 70° C, in another embodiment below 55° C to 65° C, and in another embodiment, below 60° C.
  • gelatinization temperatures have been described for corn, potato, wheat, tapioca, waxy maize, sorghum, rice sago, arrowroot amylomaize and/or sweet potato as shown in Table 1 (Beynum, G.M.A and Roels, J.A., Starch Conversion Technology (Marcel Dekker, Inc., New York, New York (1985), pp. 15-45):
  • the slurry after the incubation time, can be subjected to a flash heat period sufficient to halt further enzymatic activity, but not gelatinize or liquefy the slurry.
  • the slurry can be heated to a temperature of 80°, 85°, 90° 95° or 100° C for a period of 5-60 minutes, 10.0 to 40.0 minutes or 30.0 minutes.
  • Another embodiment of the present invention further includes the step of separating the slurry into insolubles and solubles.
  • the separating step can be by any chromatographic method known in the arts, for example, but not limited to HPLC, size exclusion and/or charge chromatography. Filtering can be used to separate the insolubles from the solubles.
  • the insolubles or entire slurry can be subjected to the drying steps described later in this application.
  • the solubles resulting from the separating step can be concentrated by evaporation, for example by roto-evaporation, tray drying, etc.
  • the evaporated concentrate can be subjected to carbon treatment (filtered through carbon granules) and /or further chromatographic treatment to provide an isolated IMO liquid concentrate.
  • the isolated IMO concentrate can have an IMO concentration of greater than 75%, greater than 85%, greater than 90%, greater than 95%, greater than 97%, and/or greater than 99%.
  • Another embodiment of the present invention is the use or incorporation of such syrup (the isomalto-oligosaccharides enzymatically derived from the substrate having ungelatinized starch) in oral rehydration solutions.
  • the amount of the isomalto-saccharides can be in the amounts or formulations as described as U.S.Pat. Nos. 4,981 ,687; 5,096,894; and/or 5,733,579.
  • Another embodiment of the present invention is the drying of the aforementioned isomalto-oligosaccharide substrate, grain or tuber composition to produce a powder including the grain composition.
  • this drying step is accelerated by heating.
  • the grain composition can be dried to a desired moisture level by using a suitable drying method, for example, but not limited to a spray dryer, tray dryer, tumble dryer, drum dryer or cabinet dryer.
  • Other drying methodologies can be used, for example spray drying, evaporative drying under reduced pressure.
  • a flour or other dried powder is obtained therefrom.
  • the resulting powder or flour can be incorporated into compositions in which the presence of isomalto-oligosaccharides is desired, for example in food stuffs (breakfast cereals, pastas), food additives and baked goods.
  • the term food additive refers to the use of the isomalto-oligosaccharides as a sprinkle on material, as an ingredient for use in the manufacture of other foods, and/or a topical ingredient added to the food.
  • the dried powder can be incorporated into food supplements. The incorporation of the dried powder into a food supplement can be provided in any acceptable supplement or form.
  • the dietary supplements can be formulated for oral administration in a matrix as, for example but not limited to, drug powders, crystals, granules, small particles (which include particles sized on the order of micrometers, such as microspheres and microcapsules), particles (which include particles sized on the order of millimeters), beads, microbeads, pellets, pills, microtablets, compressed tablets or tablettriturates, molded tablets or tablet triturates, and in capsules, which are either hard or soft and contain the composition as a powder, particle, bead, solution or suspension.
  • a matrix as, for example but not limited to, drug powders, crystals, granules, small particles (which include particles sized on the order of micrometers, such as microspheres and microcapsules), particles (which include particles sized on the order of millimeters), beads, microbeads, pellets, pills, microtablets, compressed tablets or tablettriturates, molded tablets or tablet triturates, and in capsules
  • the dietary supplement can also be formulated for oral administration as a solution or suspension in an aqueous liquid, as a liquid incorporated into a gel capsule or as any other convenient form for administration or for rectal administration, as a suppository, enema or other convenient form.
  • the isomalto- oligosaccharide composition can also be provided as a controlled release system.
  • the dietary supplement formulation can also include any type of acceptable exicipients, additives or vehicles.
  • diluents or fillers such as dextrates, dicalcium phosphate, calcium sulfate, lactose, cellulose, kaolin, mannitol, sodium chloride, dry starch, sorbitol, sucrose, inositol, powdered sugar, bentonitc, microcrystalline cellulose, or hydroxypropyl methylcellulose may be added to isomalto-oligosacccharide composition to increase the bulk of the composition.
  • binders such as, but not limited to, starch, gelatin, sucrose, glucose, dextrose, molasses, lactose, acacia gum, sodium alginate, extract of Irish moss, panwar gum, ghatti gum, mucilage of isapgol husks, carboxymethylcellulose, methylcellulose, polyvinylpyrrolidonc.Veegum and starch arabogalactan, polyethylene glycol, ethylcellulose, glycerylmonostearate and waxes, may be added to the formulation to increase its cohesive qualities.
  • starch such as, but not limited to, starch, gelatin, sucrose, glucose, dextrose, molasses, lactose, acacia gum, sodium alginate, extract of Irish moss, panwar gum, ghatti gum, mucilage of isapgol husks, carboxymethylcellulose, methylcellulose, polyvinylpyrrolidonc.Vee
  • lubricants such as, but not limited to, glyceryl monostereate, talc, magnesium15 stearate, calcium stearate, stearic acid, hydrogenated vegetable oils, polyethylene glycol, sodium benzoate, sodium acetate, sodium chloride, leucine, carbowax, sodium laurylsulfate, and magnesium lauryl sulfate may be added to the formulation.
  • glidants such as but not limited to, colloidal silicon dioxide, magnesium silicate or talc may be added to improve the flow characteristics of a powdered formulation.
  • disintegrants for example, but not limited to, starches, clays, celluloses, algins, gums, crosslinked polymers (e.g.,croscarmelose, crospovidone, and sodium starch glycolate), Veegum, methylcellulose, agar,benton:ite, cellulose and wood products, natural sponge, cation-exchange resins, alginicacid, guar gum, citrus pulp, carboxymethylcellulose, or sodium lauryl sulfate with starchmay also be added to facilitate disintegration of the formulation in the stomach or intestine.
  • crosslinked polymers e.g.,croscarmelose, crospovidone, and sodium starch glycolate
  • Veegum methylcellulose
  • agar,benton:ite cellulose and wood products
  • natural sponge cation-exchange resins
  • alginicacid alginicacid
  • guar gum citrus pulp
  • carboxymethylcellulose carboxymethylcellulose
  • Another embodiment of the present invention is the use of the novel substrate, tuber or grain composition described herein in the production of flour for use in various baked goods.
  • baked goods refers to leavened and unleavened goods.
  • leavened refers to baked goods using yeast in the baking process.
  • unleavened means baked goods not using yeast in the baking process.
  • Exemplary goods include bread, cookies, cakes, pies, biscuits, naan, bagels, pasta, crackers, rolls, donuts, pitas and pastries.
  • Exemplary unlevened goods include matzoh, chapathi, breakfast cereals and torillas.
  • Another embodiment of the present invention is the use of the novel grain compositions in pasta, for example, noodles (penne, spagetti, lasagna, udon, etc.).
  • Another embodiment of the present invention is a substrate, tuber or grain composition made according to the above described method.
  • Another embodiment of the present invention is a flour comprising the substrate, tuber or grain composition made according to the above described method.
  • Another embodiment of the present invention is an oral rehydration solution comprising the isomalto-oligosaccharide described above.
  • Flour comprising the substrate, tuber or grain composition can be made according to the above described method.
  • Another embodiment of the present invention is a substrate, tuber or grain composition made according to the above described method.
  • Another embodiment of the present invention is a substrate, tuber or grain composition made according to the above described method.
  • Another embodiment of the present invention is the use of the novel grain compositions in fermentive/beer worts or substrates.
  • the novel grain composition can be used as described in beer fermentation as described in International Publication No WO 02/20712 A1 , which is incorporated by reference herein.
  • the novel grain compositions can also be incorporated in beer adjuncts.
  • the isomalto-oligosaccharide containing substrate can also be subjected to an additional step of recovering the maltose by extraction and isolation of the generated maltose, for example as a maltose syrup.
  • the syrup can be extracted and/or isolated from the grain composition by methods familiar in the art, for example in U.S.Pat. Nos. 3,922,196 and 4,113,509, which are incorporated by reference herein.
  • Another route to enhance the sweetness or the isomalto-oligosaccharide content is to treat the produced isomalto-oligosaccharide syrup with a hydrolase (in soluble or immobilised form) which hydrolyses preferentially or even exclusively malto-oligosaccharides, and has only a small or even no affinity for isomalto-oligosaccharides.
  • a hydrolase in soluble or immobilised form
  • Such an enzyme is glucoamylase from A. niger or other sources like Aspergillus sp. or Rhizopus sp. which preferentially hydrolyses malto-oligosaccharides ( Manjunath P., Shenoy B. C, Raghavendra Rao M.
  • an enzyme like the alpha-D-glucopyranosidase from Bacillus stearothermophilus can be applied.
  • This enzyme is not capable of hydrolysing isomalto-oligosaccharides and will only degrade the malto-oligosaccharides present in the isomalto-oligosaccharide rich syrup (Suzuki Y., Shinji M., Nobuyuki E., Biochimica et Biophysica Acta, 787(1984),281 -289).
  • alpha-D-glucosidases which are called maltases can be used.
  • the maltase from yeast for example will only hydrolyse maltose and to a lesser extent maltotriose (Kelly C. T., Fogarty W. M., Process Biochemistry, May/June(1983),6-12).
  • the syrup can be enriched in isomalto-oligosaccharides by a chromatographic technique or by nano- or ultra-filtration.
  • compositions and the methods of the invention further illustrate the compositions and the methods of the invention. It is to be understood that these examples are for illustrative purposes only and can be applied to any other suitable materials rich in starch and containing endogenous maltose producing enzyme, for example, wheat, rice, barley, malt, potato, sweet potato, etc.
  • transglucosidase activity is measured by the method of Shetty, J., et al, 1986 (U.S. Pat. No. 4,575,487).
  • the beta amylase activity was measured by a 30-minute hydrolysis of a starch substrate at pH 4.6 and 20° C.
  • the reducing sugar groups produced on hydrolysis are measured in titrimetirc procedure using alkaline ferricyanide.
  • One unit of diastase activity, expressed as degrees DP refers to the amount of enzyme, contained in 0.1 ml of 5% solution of the sample enzyme preparation, that will produce sufficient reducing sugars to reduce 5 mL of Fehlings' solution when the sample is incubated with 100 mL of the substrate for 1 hour at 20 C.
  • the alpha amylase activity was developed based on an end-point assay kit supplied by Megazyme (Aust.) Pty. Ltd.
  • a vial of substrate p-nitrophenyl maltoheptaoside, BPNPG7 was dissolved in 10ml of sterile water followed by a 1 :4 dilution in assay buffer (50mM maleate buffer, pH 6.7, 5mM calcium chloride, 0.002% Tween20).
  • Assays were performed by adding 10 ⁇ l of amylase to 790 ⁇ l of the substrate in a cuvette at 25°C. Rates of hydrolysis were measured as the rate of change of absorbance at 410nm, after a delay of 75 seconds.
  • the assay was linear up to rates of 0.2 absorption units/min.
  • ⁇ -Amylase protein concentration was measured using the standard Bio-Rad Assay (Bio-Rad Laboratories) based on the method of Bradford, Anal. Biochem.. Vol. 72, p. 248 (1976) using bovine serum albumin standards.
  • the wheat flour used as substrates in all examples was purchased from retail commercial stores .
  • Other tuber or grain substrates, e.g., rice and barley used as substrates may be purchased from commercial sources (Huai An Liujun Food processing company, Jiangshu province, China).
  • composition of the reaction products of oligosaccharides was measured by HPLC (Agilent 1010, Palo Alto, California, USA) equipped with a HPLC column (Rezex 8 u8% H, Monosaccharides), maintained at 60°C fitted with a refractive index (RI) detector (ERC-7515A, RI Detector from The Anspec Company, Inc.).
  • Dilute sulfuric acid (0.01 N) was used as the mobile phase at a flow rate of 0.6 ml per minute. Twenty microliter of 4.0% solution was injected on to the column. The column separates based on the molecular weight of the saccharides.
  • a designation of DP1 is a monosacchride, such as glucose; a designation of DP2 is a disaccharide, such as maltose; a designation of DP3 is a trisaccharide, such as maltotriose and the designation DP4 + is an oligosaccharide having a degree of polymerization (DP) of 4 or greater.
  • DP degree of polymerization
  • the term Higher sugar (“Hr. Sugar”) refers to sugars having DP greater than 3.
  • the resultant suspension was kept in a water bath maintained at 60° C and stirred for uniform mixing before the enzymes were added.
  • About 6,000 LU/g of amylase from Bacillus stearothermophilus (0.6 kg of GC007 [from Genencor International. Inc.]/Metric ton (Mt) starch dsb ) and 15,100 LU/g of amylase from Bacillus licheniformis (0.6 kg GC262 SP from [Genencor International. Inc.]/Mt. starch dsb) were added separately and incubated with constant stirring at 60° C . Samples were withdrawn at different predetermined intervals of time and analyzed for total sugar composition using high-pressure liquid chromatography (HPLC).
  • HPLC high-pressure liquid chromatography
  • the maltose content increased with decreasing pH of the incubation of the wheat flour from pH 5.5 and reached maximum of about 68% at pH 4.5 followed by a decrease at pH 4.0.
  • the hydrolysis of liquefied starch by commercial Beta amylases generally produces maltose content between 55% and 60 %.
  • the addition of debranching enzyme and or a very low starting DE of the liquefied starch are required. It is also important to note here that the process described in this invention allows maltose manufacturers to process at pH 4.5 and 60° C that reduces the high risk of microbial contamination of the current process.
  • One hundred fifty grams of wheat flour was suspended in 450 ml of deionized water and the pH of the slurry was adjusted to pH 4.5. The slurry was stirred well for uniform mixing and the pH was adjusted with 6.0 N H 2 SO 4 until the pH was stabilized. The resultant suspension was kept in a water bath maintained at 60° C and stirred for uniform mixing before the enzymes were added.
  • a starch liquefying enzyme e.g., a Bacillus stearothermophilus alpha amylase sold under the tradename "GC 007" (Genencor International, Inc.) was added at 0.1 Kg/MT, dsb.
  • a debranching enzyme a pullulanase sold under the tradename OPTIMAX L-1000 (Genencor International, Inc.) was then added at 0.25 Kg, 0.5 Kg and 1.0 Kg/M T dsb and incubated at 60° C. The samples were withdrawn at predetermined different intervals of time (2, 4, 6 and 24 hours) and the composition of the sugar and brix were measured as described in Example 1. The results were recorded (Table 5).
  • Maltogenic enzymes such as beta amylases
  • starch liquefying alpha amylases such as GC007
  • GC007 starch liquefying alpha amylases
  • OPTIMAX L-1000 debranching enzyme
  • OPTIMAX L-1000 addition resulted in a significantly higher level (>75 %) of maltose (DP2) compared to the control.
  • the resultant suspension was kept in a water bath maintained at 60 C and stirred for uniform mixing before the enzymes were added.
  • a starch liquefying enzyme e.g., Bacillus stearothermophilus alpha amylase ([GC007 supplied by Genencor International] (0.1 Kgs /MT dsb) and a debranching enzyme, e.g., a pullulanase (OPTIMAX L-1000 supplied by Genencor International) (0.5 kgs/MT dsb) were added.
  • the suspension was then divided into two equal parts.
  • an Aspergillus niger transglucosidase sold under the tradename "TRANSGLUCOSIDASE L-500” (Genencor International) was added at 1.0 Kg/MT dsb and kept in a water bath maintained at 60° C (Samplel ). The other part was incubated first for four hours at 60°, followed by the addition of Aspergillus niger transglucosidase sold under the tradename "TRANSGLUCOSIDASE L-500" (Genencor International) at 1.0 Kg/MT dsb and maintenance in a water bath maintained at 60° C (Sample 2).
  • the results shown in Table 6 indicate that conversion of the substrate to IMO's occurs with or without preincubation of the substrate (wheat flour) prior to the addition of the transglucosidase.
  • IMO No. is calculated as the sum of isomaltose, panaose, isomaltotriose and branched sugars greater than DP3
  • the pH was then adjusted to pH 5.5 using 6.0 N H 2 SO 4 and incubated at 60° C for 4.5 hours.
  • the pH of the incubated samples was then adjusted to pH 4.5 using 6 N H 2 SO 4 and 1.25 kg of transglulcosidase (e.g., a transglucosidase sold under the tradename TRANSGLUCOSIDASE L-500 by Genencor International) / MT of the flour was added.
  • the slurries were then incubated at 60° C water bath for 48 hours.
  • the samples were then centrifuged and analyzed for IMO composition (Table 7) as set forth in Example 1.
  • Tg L-500 means "TRANSGLUCOSIDASE L-500"
  • the results in Table 8 showed that the commercial malt extract can be used as a suitable substrate for producing malt extract containing isomalto- oligosaccharides.
  • the reaction time and the composition of IMO sugars of the malt extract could be adjusted by controlling the enzyme dosage.
  • the s addition of maltogenic enzymes can increase IMO content of the resulting composition.
  • EXAMPLE 8 Sorghum, Millet and Rice (Exogenous Maltogenic enzymes)
  • EXAMPLE 9 Mixed Grain/Cereals Composition
  • the data in Example 5 for wheat and Example 6 for barley and rye showed considerable amount of endogeneous maltogenic enzyme activity resulting in a syrup containing very high maltose.
  • grains known to not contain endogenous maltogenic enzymes for example sorghum, millet and rice, required the addition of exogenous maltogenic enzyme for producing the substrate suitable for transglucosidase treatment.
  • sorghum sorghum
  • rice required the addition of exogenous maltogenic enzyme for producing the substrate suitable for transglucosidase treatment.
  • a 15% suspension of sorghum and rice was prepared by suspending 140 grams of the flour in 720 grams of deionized water. The pH was adjusted to pH 5.5 using 6 N H 2 S0 4 and Bacillus sterarothermophilus alpha amylase sold under the trademark "GC007" (Genencor International) was added at 0.5 kg/mt of the flour. The resultant suspension was then left in a water bath maintained at 75° C. The suspension was stirred continuously for 6 hours. The temperature was then reduced to 60° C. Solid content of flour, e.g., pre-treated rice flour, was increased from 15% to 30% by the addition of barley flour. Similarly, wheat was added to pre-treated sorghum to a final concentration to reach 30%.
  • GC007 Bacillus sterarothermophilus alpha amylase sold under the trademark "GC007" (Genencor International) was added at 0.5 kg/mt of the flour. The resultant suspension was then left in a water bath maintained at 75° C. The suspension was

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Abstract

L'invention concerne des procédés de production de compositions de substrats, de tubercules et de grains contenant des isomalto-oligosaccharides. Lesdits procédés consistent: a) à mettre en contact un substrat, un tubercule ou des grains contenant de l'amidon non gélatinisé avec une enzyme maltogène et une enzyme liquéfiant l'amidon afin de produire du maltose; b) à mettre en contact ledit maltose avec une enzyme transglucosidique, les étapes (a) et (b) se produisant à une température inférieure ou égale à la température de gélatinisation de l'amidon; et c) à obtenir une composition de substrats, de grains ou de tubercules comprenant un isomalto-oligosaccharide produit de manière enzymatique, ledit oligosaccharide étant dérivé du grain. L'enzyme maltogène peut être soit exogène soit endogène au grain. Les étapes de mise en contact peuvent être séquentielles ou concurrentes. L'invention concerne également une farine, des solutés de réhydratation orale, des grains crus pour bière, des aliments, des granulés, des additifs pour boisson incorporant les compositions de grains produites.
PCT/US2004/007781 2003-03-10 2004-03-10 Compositions de grains contenant des isomalto-oligosaccharides biotiques et leurs procédés de production et d'utilisation WO2004081022A2 (fr)

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NZ541813A NZ541813A (en) 2003-03-10 2004-03-10 Grain compositions containing isomalto-oligosaccharides and methods for making the same; the method includes the derivation of the isomalto-oligosaccharides from the starch contained within the grain
EP04719324.8A EP1601699B1 (fr) 2003-03-10 2004-03-10 Compositions de grains contenant des isomalto-oligosaccharides biotiques et leurs procedes de production et d'utilisation
CA2518404A CA2518404C (fr) 2003-03-10 2004-03-10 Compositions de grains contenant des isomalto-oligosaccharides biotiques et leurs procedes de production et d'utilisation
MXPA05009353A MXPA05009353A (es) 2003-03-10 2004-03-10 Composiciones de grano que contienen isomalto-oligosacaridos pre-bioticos y metodos para la elaboracion y uso de las mismas.
AU2004220052A AU2004220052B2 (en) 2003-03-10 2004-03-10 Grain compositions containing pre-biotic isomalto-oligosaccharides and methods of making and using same
KR1020057016914A KR101106509B1 (ko) 2003-03-10 2004-03-10 선생물적 이소말토-올리고사카라이드를 함유하는 곡물조성물 및 이의 제조 및 이용 방법
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Cited By (9)

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JP2007125010A (ja) * 2005-10-04 2007-05-24 Ajinomoto Co Inc 冷凍パン生地の製造方法及び冷凍パン生地用品質改良剤
US8691976B2 (en) 2005-12-20 2014-04-08 N.V. Nutricia Carbohydrate composition for flat glucose response
EP1832179A1 (fr) 2005-12-20 2007-09-12 N.V. Nutricia Composition de fractions d'hydrates de carbone et réponse glycémique réduite
EP3115452A1 (fr) * 2007-04-26 2017-01-11 Hayashibara Co., Ltd. Alpha-glucane ramifié, alpha-glucosyltransferase formant le glucane, leur préparation et leurs utilisations
WO2009113962A3 (fr) * 2008-03-12 2009-11-12 Embryo Pte. Ltd. Composition et procédé de production d’une composition
WO2009113962A2 (fr) * 2008-03-12 2009-09-17 Embryo Pte. Ltd. Composition et procédé de production d’une composition
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EP2422630A1 (fr) * 2010-08-24 2012-02-29 Corn Products International, Inc. Production d'isomaltooligosaccharides et utilisations associées
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WO2013148152A1 (fr) * 2012-03-28 2013-10-03 Danisco Us Inc. Procédé de production d'un sirop à teneur élevée de maltose
CN109055461A (zh) * 2018-08-28 2018-12-21 广州双桥股份有限公司 一种低聚异麦芽糖的生产方法
CN109055461B (zh) * 2018-08-28 2021-12-17 广州双桥股份有限公司 一种低聚异麦芽糖的生产方法
WO2021011793A1 (fr) * 2019-07-16 2021-01-21 Danisco Us Inc Procédé amélioré de production d'isomalto-oligosaccharides
WO2022148523A1 (fr) * 2021-01-07 2022-07-14 Roquette Freres Procédé de production d'hydrolysats d'amidon ramifiés à digestion lente et leurs utilisations

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WO2004081022A3 (fr) 2005-07-14
AU2004220052A1 (en) 2004-09-23
AU2004220052B2 (en) 2010-08-19
US7638151B2 (en) 2009-12-29
NZ541813A (en) 2006-12-22
EP1601699B1 (fr) 2016-04-27
US8715755B2 (en) 2014-05-06
KR20050106110A (ko) 2005-11-08
KR101106509B1 (ko) 2012-01-20
EP1601699A2 (fr) 2005-12-07
CN102613450A (zh) 2012-08-01
CA2518404A1 (fr) 2004-09-23
JP2006519612A (ja) 2006-08-31
CA2518404C (fr) 2014-01-14
US20050031734A1 (en) 2005-02-10
US7993689B2 (en) 2011-08-09
MXPA05009353A (es) 2005-11-04
US20120135108A1 (en) 2012-05-31
JP4728950B2 (ja) 2011-07-20
US20100056472A1 (en) 2010-03-04
EP1601699A4 (fr) 2011-03-16

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